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Smoked trout with potato rösti and beetroot cream

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 5 Nov 24
Updated: 5 Nov 24

Smoked trout with potato rösti and beetroot cream

Crunchy-yet-soft rösti are great for Christmas parties – make two large ones, then chop them up into bite-size pieces. Topped with smoked trout and crème fraîche that’s swirled with the deep purple of beetroot, each mouthful has a distinctly Scandi-style flavour profile.

Plan your party menu with more Christmas canapé recipes.

Easy
November 2024

Test kitchen approved

Makes about 40
Hands-on time 1 hour, plus 30 min chilling

Plan your party menu with more Christmas canapé recipes.

Gluten-free recipes

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Before you start

With concerns about the environmental issues of salmon farming, and celebrity activist Chris Packham urging shoppers not to buy farmed salmon, it’s worth considering swapping this festive favourite for another fish. UK freshwater trout has been rated ‘best choice’ by the Marine Conservation Society and its similar firm, oily texture and taste make it the obvious alternative. Try making these trout and beetroot rösti canapés for your Christmas get-togethers.

Make the rösti ahead of time for your party, cut into portions, then reheat in a low oven or air fryer.

Before you start

Make the rösti ahead of time for your party, cut into portions, then reheat in a low oven or air fryer.

Ingredients

1kg waxy potatoes (we used charlotte)
2 cooked beetroot (about 90g)
1 lemon, half juiced and the other half cut into wedges
4 tbsp olive oil, plus 1 tsp
½ tsp yellow mustard seeds
Small handful dill, fronds picked and stalks finely chopped
30g crème fraîche
100g smoked trout (we like ChalkStream, from Ocado and online), torn into small strips
Salt flakes to serve

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Method

For the rösti, put the potatoes in a pan of salted water. Bring to the boil, then reduce the heat and simmer for 5 minutes or until just softening. Drain the potatoes, cool, then put in the fridge to chill for 30 minutes.
Meanwhile, put the beetroot in a small food processor or blender with the lemon juice, 1 tsp olive oil and a good pinch of salt and pepper. Whizz to a smooth paste, then set aside. Toast the mustard seeds in a dry pan until fragrant.
Once the potatoes are cold, coarsely grate them using a box grater, then stir in the chopped dill stalks (see tips).

Heat half the remaining oil in a large (28-30cm) non-stick frying pan, ensuring it’s coating the base. Once hot, spread half the grated potatoes in the pan. Use a spatula to press the rösti down so it’s even and flat. Cook over a medium heat for 10 minutes until golden and set underneath.
Put an upside-down plate over the pan, then flip the pan and plate over to release the rösti onto it. Slide the rösti back into the pan to cook the other side for 8-10 minutes more. Slide onto a board and repeat with the remaining potato mix and oil.
Cut the rösti into 4-5cm pieces (whatever shape you choose). Top each piece with a small dollop of crème fraîche and whizzed beetroot, then use the back of a teaspoon to gently swirl together. Top with a ribbon of smoked trout, season with salt flakes and add a dill frond. Serve with lemon wedges.

Recipe from November 2024 Issue

delicious. tips

Don’t waste it Learn to love your herb stalks! Here we’ve kept the dill stalks and mixed them, chopped, into the grated potatoes so there’s no waste.
The starch in the potatoes is what sticks the grated rösti together – parboiling the spuds means not too much is lost. That way, when you grate them, the starch is ready to work its magic.